Soy Free Pomegranate Glazed Lamb Chops
Pomegranate and lamb is one of those classic pairings that feels both ancient and effortlessly impressive, and this recipe delivers on every level. The chops get a warm spice rub of turmeric and ginger before hitting a screaming-hot cast iron pan, building a deep golden crust that locks in all that rich, savory flavor. The real star is the glossy reduction — pomegranate juice, bone broth, apple cider vinegar, honey, garlic, and a whisper of Ceylon cinnamon simmered down into something sticky, tangy, and complex. Because every ingredient here is naturally free of soy in any form, there's no need to scrutinize labels or swap out a single thing — the recipe just works as written. Coconut oil handles the searing beautifully, and the bone broth adds a savory depth that makes the glaze taste like it came from a serious restaurant kitchen. A scatter of fresh pomegranate arils and flat-leaf parsley at the end adds brightness and a little drama to the platter. This is the kind of dish that looks like you spent all day on it but comes together with straightforward technique and pantry-friendly ingredients.
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
For the glaze
- 1 cup 100% pomegranate juice (no added sugar)
- ½ cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh pomegranate arils (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each chop. Let the chops rest at room temperature for 10 minutes while you prepare the glaze.
- 2
Combine the pomegranate juice, bone broth, apple cider vinegar, honey, grated ginger, minced garlic, Ceylon cinnamon, and salt in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon, 15–18 minutes. Watch the pan closely in the final few minutes — the honey can cause the glaze to darken quickly. Remove from heat and set aside.
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